Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

Grilled chicken breast and fluffy quinoa served over crisp mixed greens with mandarin oranges, finished with a bright, zesty citrus vinaigrette.

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NUTRITION

299kcal
Protein
25.3g
Fat
11g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2.4 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Greens

1/4 cup Mandarin Oranges

1.5 tsp Extra Virgin Olive Oil

1 tbsp Orange Juice

1/2 cup Sliced Cucumber

1 tsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh orange juice, and lemon juice until emulsified.

  • 4

    Place the mixed greens in a large salad bowl and top with the cooked quinoa, sliced cucumber, and mandarin orange segments.

  • 5

    Arrange the sliced grilled chicken on top of the salad.

  • 6

    Drizzle the citrus vinaigrette over the dish and toss gently to combine just before serving.

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Quinoa and Citrus Vinaigrette

Grilled chicken breast and fluffy quinoa served over crisp mixed greens with mandarin oranges, finished with a bright, zesty citrus vinaigrette.

NUTRITION

299kcal
Protein
25.3g
Fat
11g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2.4 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Greens

1/4 cup Mandarin Oranges

1.5 tsp Extra Virgin Olive Oil

1 tbsp Orange Juice

1/2 cup Sliced Cucumber

1 tsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh orange juice, and lemon juice until emulsified.

  • 4

    Place the mixed greens in a large salad bowl and top with the cooked quinoa, sliced cucumber, and mandarin orange segments.

  • 5

    Arrange the sliced grilled chicken on top of the salad.

  • 6

    Drizzle the citrus vinaigrette over the dish and toss gently to combine just before serving.